Although type II diabetes has typically been considered irreversible, the good news is that many peer reviewed research studies indicate otherwise.
Mendocino Coast, CA (PRWEB) February 28, 2012
Living Light Culinary Institute, a gourmet raw food school attracting students from more than 50 countries and six continents around the world, has teamed up with Rick Dina, D.C. and Karin Dina, D.C. to offer a comprehensive series of certification courses on the science of raw food nutrition, geared towards chefs, health educators, public speakers, and anyone else looking to improve their health by adding more raw foods to their diets. Designed for both the non-scientific person, and for those with a science or nutrition background who are interested in learning more about the specifics of raw food nutrition, the first course in the series, Science of Raw Food Nutrition I, is available to the general public with no prerequisites.
The certification courses address many nutritional topics, including the rise of type II diabetes, and some of the facts and myths surrounding the disease; the relevance of the glycemic index and “low-glycemic” foods, as well as the types of fats that interfere with insulin utilization verses fats that help insulin do its job properly. Since the consumption of high fiber foods like fruits and vegetables is widely associated with lower rates of type II diabetes, this series of classes, focusing on a diet high in raw foods, provides timely information for dietary and wellness professionals and for those who simply wish to safeguard the health of their families through responsible and informed dietary choices.
“All carbohydrates are not the same. Some will increase blood sugar, while others actually help to decrease blood sugar levels,” says Dr. Rick Dina, D.C. “And although type II diabetes has typically been considered irreversible, the good news is that many peer reviewed research studies indicate otherwise.”
Other topics addressed in the series include raw vegan sources of protein, iron, calcium, vitamin B12, and essential fatty acids, as well as blood sugar regulation, pH balance, nutrient changes in cooked food, anti-inflammatory nutrition, weight management, anti-aging, longevity, and related topics.
With everyone from food guru Michael Pollan to New York Times columnist Mark Bittman touting the virtues of sustainability and examining the benefits of vegetarian, vegan, and plant-based diets, it is important to understand the scientific nutritional aspects of the increasingly popular raw food diet. The Science of Raw Food Nutrition certification series at Living Light Culinary Institute provides information on a variety of subjects, including antioxidants and phytonutrients in raw plant foods, nutrient synergy, a comparison of various fasts and cleanses, the ecological impact of food choices, and menu planning for various health concerns.
“We present a variety of topics, including how to put together lectures and presentations, conduct nutrition research, and evaluate peer-reviewed scientific articles,” says Dina. “It is important to learn how to distinguish facts from exaggerated claims.”
Dr. Rick Dina, D.C. has studied and practiced raw plant-based nutrition since 1987. He is a graduate of Life Chiropractic College, has taught at Bastyr University, and has been a staff doctor at True North Health Center, where patients routinely recover from high blood pressure, elevated cholesterol, type II diabetes, autoimmune, and other nutritionally related diseases.
Dr. Karin Dina, D.C. has studied and practiced raw food nutrition since 1990. A Magna Cum Laude graduate of the University of Colorado and Palmer College of Chiropractic West, and a past student in naturopathic medicine at Bastyr University, her focus has been advanced nutrition and nutritional biochemistry. The Dinas have been teaching their Science of Raw Food Nutrition series at Living Light since 2006, and currently maintain a private nutrition consulting practice through their website at RawFoodEducation.com.
Living Light Culinary Institute was founded in 1998 by Cherie Soria, author of The Raw Food Revolution Diet. She and her husband Dan Ladermann own four eco-friendly businesses on the Mendocino coast of northern California: Living Light Culinary Institute, Living Light Marketplace, Living Light Café, and Living Light Inn. Visit http://www.RawFoodChef.com for information on this and other courses available at Living Light Culinary Institute.